Rotini Salad With Kalamata Olive Dressing

• 1 red bell pepper
• 1/2 yellow bell pepper
• 6 ounces uncooked rotini (corkscrew pasta)
• 1/4 pound haricots verts, trimmed and cut into 1-inch pieces
• 1 1/2 cups quartered cherry tomatoes
• 1/2 cup sliced fresh basil
• 1 1/2 ounces diced fresh mozzarella
• 4 pitted kalamata olives, sliced
• 1 ounce prosciutto, chopped
• Cooking spray
• 3 garlic cloves, peeled and sliced
• 1 large shallot, peeled and cut into 1/2-inch pieces
• 2 1/2 tablespoons white balsamic vinegar
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat broiler.
2. Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice; place in a large bowl.
3. Cook pasta according to package directions, omitting salt and fat. Add haricots verts to pasta during last 3 minutes of cooking time. Drain. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.
4. Heat a small saucepan over medium-low heat. Coat pan with cooking spray. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.

red bell pepper, yellow bell pepper, rotini, haricots verts, quartered cherry tomatoes, fresh basil, fresh mozzarella, olives, cooking spray, garlic, shallot, white balsamic vinegar, water, mustard, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/rotini-salad-with-kalamata-olive-dressing (may not work)